Make-Ahead Spinach & Potato Frittata
with Pepper Jack, Italian Cheese Blend & Sundried Tomato Aioli
Make-Ahead Spinach & Potato Frittata
A savory spinach and potato frittata with melty Pepper Jack, Italian cheese blend, and a tangy sundried tomato aioli. Perfect for an easy make-ahead breakfast or brunch.
Ingredients
For 2 servings
- 6 unit Eggs
- 1 tablespoon Fry Seasoning
- ½ cup Italian Cheese Blend
- 4 tablespoon Mayonnaise
- 1 unit Onion
- ½ cup Pepper Jack Cheese
- 12 ounce Potatoes
- 3 tablespoon Sour Cream
- 5 ounce Spinach
- 1 ounce Sun-Dried Tomato Paste
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- Cooking Spray
- Pepper
- Salt
- 1 teaspoon Sugar
PDF
DifficultyHard
Prep Time5m
Total Time50m
Calories360
Protein13g
Carbs16g
Fat28g
Tags:
VeggieKetoCalorie SmartCarb SmartLow SugarLow SodiumEasy PrepNew
⚠️Allergens:
🥚Eggs🥛MilkSwaps and substitutions
For a vegetarian-friendly version, the recipe already fits; for dairy-free needs, swap the cheeses and sour cream for plant-based alternatives that melt and stir similarly. If you need a lower-fat finish, use light sour cream and a lighter mayo in the topping, but keep the eggs as written.
What to serve with it
Serve this frittata with a crisp green salad or sliced tomatoes to keep the meal light and fresh. It also works well with roasted fruit or a cup of soup for a fuller brunch spread.
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